'I can fix them' ginger chicken soup (with homemade broth)
I highly recommend making the broth. If you’re busy or also sick, skip ahead to the soup.
Homemade broth
Olive oil
3 chicken legs with skin on
2 carrots, unpeeled and cut in fourths
2 celery ribs, cut in fourths
1 leek, cleaned and cut in fourths
1 turnip
1 fennel bulb
1 onion, halved
1 head of garlic, unpeeled
4 sprigs thyme
2 sprigs rosemary
1 teaspoon oregano
1 teaspoon chili flakes
2 bay leaves
10-15 peppercorns
Directions
Heat olive oil in a large pot
Add chicken legs and fry until brown
Add garlic and onion and brown
Add carrots, celery, leek, turnip, fennel—cook all until tender
Cover with cold water
Add remaining spices
Simmer for 4-6 hours—don’t let it boil!
Strain through metal strainers or cheese cloth in a colander. Or just a colander but won’t be as clear.
The soup
Olive oil
2 tablespoons fresh garlic, sliced (big, flat slices)
4 tablespoons fresh ginger, minced or grated directly into the pot
1 large sweet onion, chopped
1 large leek, remove dark green, clean, and slice thin
2 lbs boneless skinless chicken breasts, cut into big 2-3 inch pieces
3 carrots, sliced at a slight angle
3 celery ribs, sliced at a slight angle (use the leafy tops too!)
Parsley leaves for garnish, chopped
32 ounces chicken broth, organic
6 -8 cups water, depending on preference
1 teaspoon cayenne pepper
salt and pepper, to taste
1 box of pasta, go small like fusilli or cavatappi
Directions
Heat olive oil in a large pan, preferably a dutch oven for the mood
Add the garlic, ginger, and onion and leek.
Cook ford 3-4 minutes. Add cayenne pepper, and a little salt and pepper. Cook for an additional 3-4 minutes, stirring often.
Add the chicken broth, water, chicken, and carrots.
Bring to a boil. Reduce heat and simmer for 30 minutes (feel free to cook on low for up to an hour).
Add more pepper and salt to taste
Cook the pasta al dente in a separate pot and do not add to the soup! This way the pasta doesn’t soak up all the soup and become mushy the next day.